maple buttercream keto frosting
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Maple Buttercream Ketogenic Frosting

This maple rich and creamy ketogenic frosting has been a huge hit with everyone in the house.

It is a simple blend of butter, sugar-free maple flavored syrup and a special surprise ingredient.

easy buttercream keto frosting

I’m impressed with how quick it is to whip up!

This is my new go-to sugar-free frosting for cakes, cookies, and brownies.

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quick and easy keto frosting

Spread it

I’m sure you can do a fine job of thinking up creative ways to use this ketogenic frosting. I know I can, especially when I’m hungry! Let me give you a few ideas just to get you going.

This ketogenic frosting was made for the Macadamia Nut Coffee Cake. The two are a culinary match that leaves your sweet cravings satisfied and your body nourished by high-quality, healthy fats.

If you decided you want something more delicate, try Dairy-Free Keto Icing instead!

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Making ketogenic frosting collagen rich

Here is my special ingredient – grass-fed beef collagen! Hopefully you can find it at a local health food store. If not, ask if they can order some for you. We buy the Great Lakes brand of collagen and gelatin. I keep both on hand to add into baked goods and ketogenic chocolates for extra nutrient density.

3 ingredient sugar free frosting recipe

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quick and easy keto frosting recipe

Maple Buttercream Ketogenic Frosting

Jessica Haggard
A delicious ketogenic frosting with maple flavor and special ingredient – grass-fed beef collagen.
4.25 from 4 votes
Prep Time 5 mins
Total Time 5 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 171 kcal

Instructions
 

  • Immersion Blender: Place all ingredients in a narrow jar and use an immersion blender to whip and mix well.
  • Electric Mixer: Beat until all ingredients are mixed together. 1 to 2 minutes to fully whip the butter.
  • Wait until your baked goods are completely cool. You can frost ahead of time and keep chilled until ready to serve. Store leftovers in the fridge. You may need to pull it out ahead of time to frost after its in the fridge for a bit. Just like butter, the frosting gets more firm in cold storage.

Notes

Use code “primaledgehealth” for 20% off your order of maple flavored syrup!
This amount is enough for a layer cake and a 9 by 13-inch sheet cake. You can half the recipe for an 8 by 8-inch or 9-inch round cake or batch of cupcakes.

Nutrition & Macros

Calories: 171kcalCarbohydrates: 1gProtein: 9gFat: 15gSaturated Fat: 10gCholesterol: 41mgSodium: 165mgPotassium: 5mgSugar: 1gVitamin A: 473IUCalcium: 5mg

To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.

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Meet Jessica Haggard

Jessica Haggard is the creator of Primal Edge Health, where she shares simple, nourishing low-carb, keto and carnivore diet recipes. With a focus on from scratch, homemade cooking, animal-based nutrition, and easy DIY beauty and personal care recipes, there’s always something new going on in her kitchen! Jessica will teach you exactly how to thrive with all the best ingredients and enjoy the journey along the way.

She has photographed and authored two best selling ketogenic cookbooks, The Ketogenic Edge Cookbook and The Carnivore Cookbook. Learn more about Jessica…

5 Responses

  1. Aisha
    | Reply

    Hi,

    Is the collagen a must in the recipe? Is there a substitute?

    • Jessica Haggard
      | Reply

      I use it to thicken and add extra nutrition. You can probably go without it… Let me know what happens.

  2. Aisha
    | Reply

    Hi Jessica,

    I did whip it up without the collagen, and turned out just fine. Not thick, but creamy and smooth. I then added two tablespoons of cocoa powder, it was chocolate heaven! We had it with cake this evening and I’m thinking about pancakes tomorrow morning smothered with this frosting!

    Definitely a recipe in my notebook! Thanks for introducing me to the Lakanto brand, love their products.

  3. GiGi
    | Reply

    Hi Jessica. Loving all your recipes, and I have your books also! Just wondering if Ghee and Butter can be used interchangeably in recipes? I have a dairy allergy, but I do well with ghee. I miss the buttery flavor using coconut oil. Will the end product be the same? Your thoughts please.

    Thank you.

    • Jessica Haggard
      | Reply

      Yes 100%, I’ve never met a recipe that didn’t love ghee as much as butter. I’ve never had a problem using them interchangeably. You shouldn’t run into many problems. Enjoy!

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